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A bowl of creamy Thai shrimp soup garnished with fresh herbs and lime.

Creamy Thai Shrimp Soup

This creamy Thai shrimp soup is a warm, comforting dish made with a delightful blend of spices and coconut milk, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined Frozen shrimp can be used if fresh isn't available.
  • 1 can (13.5 oz) coconut milk
  • 4 cups chicken or vegetable broth
  • 2 tablespoons red curry paste Adjust to taste for spice level.
  • 1 tablespoon fish sauce or soy sauce Use soy sauce for a vegetarian version.
  • 1 tablespoon lime juice, freshly squeezed
  • 1 cup snap peas or any veggies Substitute with veggies like bell peppers or zucchini.
  • 1 cup mushrooms, sliced
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • fresh cilantro for garnish
  • lime wedges for serving

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat. Toss in the garlic and ginger, and sauté for about 1-2 minutes until fragrant.
  2. Stir in the red curry paste and cook for another minute.
  3. Add the coconut milk and broth. Stir until combined and let simmer on low for about 5 minutes.
  4. Add the snap peas and mushrooms, and let them cook in the broth for about 4-5 minutes.
  5. Add the shrimp to the pot and cook until they turn pink and opaque—about 3-4 minutes.
  6. Add the fish sauce and lime juice, taste and adjust as needed.
  7. Garnish with fresh cilantro and lime wedges before serving.
  8. Ladle into bowls and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Shrimp texture may change after reheating.